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© Lillys-Table.com Photo of Tomato Omelette
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Tomato Omelette

from Tomato Basil Omelette, the Week of August 18, 2013

A simple toss of tomatoes, basil and garlic are perfect stuffed in a paper-thin omelette for breakfast. This is a great way to enjoy leftover fresh tomato sauce, too. If you are a garlic lover, toss a finely minced clove into the tomatoes.

Ingredients

  • 1 tomato, large or 2 medium
  • ¼ cup fresh basil
  • 1 pinch salt
  • 1 tablespoon olive oil, or butter
  • 2 eggs, lightly beaten

Serving Size: 1 Person



 

Preparation Instructions

Quarter the tomato and discard most of the seeds. Chop in small chunks. Toss with the basil and a pinch of salt.

Heat a pan over medium heat. Drizzle in the olive oil or butter. Slide around the pan. Once hot, but not smoking, pour in the beaten eggs.

Immediately, fill with the tomatoes & basil. If you want cheese, this is a great time to sprinkle it on, too.

When the egg appears slightly cooked, fold one side up towards the center. Grab a plate and place the open side down to towards the plate. Gently, flip the folded side up and slide the entire omelette onto the plate.

Even if it ends up in a pile rather than as an elegant wrap, just remember: it will still be delicious. I also use this as an excuse to pile it with more tomato toppings or even a generous dollop of sour cream. Yum.